Prep 10 mins
Cook 35 mins
This is my favorite thing to bake for parties. It's completely vegan, you can make it wheat free, and it tastes fantastic, especially when hot. It can get a bit dry if you leave it out overnight, but there is rarely cake left over when you make it for friends, and even if there is, then you'll have an excuse to eat it with ice cream (or soy ice cream if you're vegan), and who can complain about that? It's also especially good with caramel, coffee or mint glaze, but then it's a good idea to cut the sugar a bit. I'm not a great fan of overly sweet cakes, so I like to use less sugar when I frost things.
- 1 1⁄2 cups flour (all-purpose or white spelt)
- 1⁄2 cup cocoa powder
- 2⁄3 cup white sugar (you can use up to a cup if you choose)
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder (level)
- 1⁄2 teaspoon salt
- 1 1⁄2 cups soymilk
- 1⁄3 cup extra virgin olive oil
- 1 cup semi-sweet chocolate chips (or more if you like)
- Preheat the oven to 350 degrees Farenheit.
- Sift together the flour, cocoa powder, sugar, salt, baking soda and baking powder.
- Add the soy milk, oil and chocolate chips and mix gently until just smooth. (Or at least as smooth as something can get with a cup of chocolate chips in.)
- Pour into a lightly oiled and floured 8x8 square baking pan, and bake for approximately 35 minutes. The toothpick test WILL NOT WORK. There is usually too much chocolate in this cake for a toothpick to come out clean. However, the edges of the cake will begin to pull away from the sides of the pan when it is done, and that is the most reliable way to tell.
- Cut into 16 pieces and serve hot with ice cream, whipped cream, or whatever you like.